Immigrating to Spain, if you want to eat the most popular or most expensive food in Spain, it must be the Spanish Jamón Ibérico. This ham is similar to the Yangcheng Lake hairy crab, subject to extremely strict origin certification and protection, and is made from the Iberian black-hoofed pig, the breed closest to wild boars in Spain. These pigs are free-range in designated mountainous areas from a young age, raised on wild acorns, and have extremely limited production. Coupled with curing in natural sea salt and air-drying to maturity in the unique climate of southern Spain at the intersection of the Mediterranean and the Atlantic, it is purely natural with an acorn flavor. Moreover, the older it gets, the better it tastes, which has fascinated the Spanish for centuries; you can see hams hanging high wherever you go.
There are three most important production areas for Jamón Ibérico: Guijuelo, Jabugo, and Teruel, among which Jabugo in Andalusia is recognized as the premier production area. The quality of the ham is distinguished by the length of time the black-hoofed pig eats acorns before being slaughtered. The better ones are marked with Jamón Ibérico de Bellota / Jamón Ibérico de Montanera, which means the pig has been fed entirely on acorns and vegetation for at least 12 months before slaughter, costing about 150–200 Euros per kilogram.
Hams made from pigs that have eaten acorns for 8 months, 6 months, or even 3 months before slaughter are marked with Jamón Ibérico de Recebo. Although they are Jamón Ibérico, the price is much cheaper. Given that it is authentic Jamón Ibérico, the brand is just a matter of personal preference; if you ask a thousand Spaniards, you will get a thousand different answers.
The only way to treat high-quality Spanish Jamón Ibérico is to slice it thin and eat it raw, freshly sliced and served. After the free-range and naturally fed Iberian black-hoofed pig matures, the hind leg is cured with sea salt at a low temperature below 5 degrees Celsius, then dehydrated and air-dried indoors, and finally matured in a cellar at a low temperature for at least 16 months. The entire process is free from external pollution, so it can be eaten raw with complete peace of mind. A slice of ham paired with a sip of beer or sherry is the typical taste of outdoor life in Spain. You can also wrap a piece of ham around a piece of bread or a cracker and have it with a sip of beer; this is the most popular way to eat it in taverns in the Andalusia region.
Just like the Yangcheng Lake hairy crab wears a ring for anti-counterfeiting, the local government puts a plastic tag on the ankle of every Jamón Ibérico to indicate its authenticity. At the same time, Jamón Ibérico looks smaller than ordinary ham (a smaller ham sometimes means more age; the older the ham, the smaller and lighter it is; a five-year-old Jamón Ibérico weighs only 6–8 kg), the ankle is thinner, the hoof is a shiny black, and the fat part on the outside is elastic when pressed. If it is an opened ham, one that looks like it is oozing oil is fresher, and it is best to finish it within two weeks after opening. In Spain, you can eat ham in any restaurant or tavern, and you can also buy whole or vacuum-packed sliced ham in large supermarkets and food markets.